Born in Luzy, in the region of Bourgogne, France, Jean Paul Bondoux is one of the most successful restaurateurs of Argentina and Uruguay.
At the Age of 16 he travelled to Paris searching for adventure and opportunities. There he studied hotel business and started working at the Hotel Napoleon, where he learned the basics of French cookery.
In 1975 he met his wife Evelyn. Together they went through France in search for experience. At the end of 1979 they moved to South America. Where they settled in Punta del Este Uruguay.
Punta del Este´s La Bourgogne was founded in 1981. Known as a very successful restaurant, La Bourgogne Buenos Aires, was opened 1993 at the Alvear Palace Hotel.
Ever since La Bourgogne is recognized as a fine dining address in Buenos Aires. In 2000 a Boutique Traitor was opened, also launching an “out of premises catering service”.
Jean Paul Bondoux is member of selection committee of the Paul Bocuse Award, has wide TV exposure and presides on “Tradiciones Culinarias” a guild grouping the most recognized chefs in Argentina.
His motto “Excellence can only be reached with hard work and dedication”.
What was your most moving culinary experience?
Lukewarm oyster consommé with foie gras and artichoke in 1982 at Lou Mazuc Laguiole
The most amusing kitchen incident you ever witnessed?
An ant invasion on a rural buffet that we had magnificently dressed at Punta del Este. It was not very amusing, but nature reclaims its rights and has good taste!
Your best piece of advice for amateur chefs?
Cook by intuition and love, and you will be the best chef
La Bourgogne
La Bourgogne
Hailing from the Bourgogne region of France it is no surprise that when Chef Jean Paul Bondoux opened his stylish restaurants that it would be an apt name. After the success of La Bourgogne in Uruguay came the new Buenos Aires addition to the family. Situated in the elegant Alvear Palace Hotel the restaurant specializes in French cuisine. The menu focuses on classical French cooking with heavy, cream-based sauces, like dorade en croûte de sel au beurre blanc (sea bream with a salt crust and white butter) and chateaubriand à la béarnaise (beef tenderloin in a buttery, egg sauce). The cheese cart contains 30 different artisanal selections from France and Argentina. In the dining room, curvy track lights hang over rows of tables with white linens and red leather chairs. The restaurant has a comtemporary feel with a minimalist design. Diners flock here to savour elegant classical cuisine.. There is also a choice of meats prepared at your table, with a selection of sauces. All of this to savour with the greatest wines from Argentina as well as Burgundy. La Bourgogne is the most talked about restaurant in Buenos Aires and reputed to be the best in French cuisine.
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Chef Jean Paul Bondoux
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